Pumpkin pie with plums

Make the dough. Put the flour, cane sugar, butter, and a pinch of salt in the food processor. Cut until the mixture has a sandy texture. Add the water and continue to cut until you have a homogeneous ball. If it doesn't work, you can add a little more water. Remove the dough from the machine, form it into a ball, and wrap it in plastic wrap. Let it rest in the refrigerator for 15 minutes.

Preheat the oven to 200 °C.

Cut the pumpkin into pieces and steam them until tender, about 15 minutes. Drain them.

Beat the eggs with the cream. Add the cinnamon, nutmeg, grated ginger, ground cloves, brown sugar, and plum jelly. Add the pumpkin and mix until smooth.

Take the dough out of the refrigerator. Sprinkle the work surface with flour. Roll the dough a few times with a rolling pin to soften it. Roll the dough out to about 4 mm thick.

Place a sheet of baking paper in a baking pan and lay the dough in it. Trim off the excess dough and cut it into strips if desired. Decorate the edges of the dough with the strips of dough.

Beat the egg yolk with a little milk and brush the edges and the strips of dough with it.

Spread the filling over the pie crust.

Bake the pie in the oven for about 35 minutes.

Remove the pie from the oven and take it out of the baking pan.

Let the pie cool.